#vinny dotolo

[obstacles100]

Tegan’s scream and Sara’s reaction are the best (x) 

Animal, Jon Shook & Vinny Dotolo with Tegan and Sara 

[mblosangeles]

Chef Vinny Dotolo (of Animal and John & Vinny's fame) will be taking over M+B's Instagram til Friday.

Follow us at @mblosangeles to see what he and our next guests will post next! His show "PLEASE HAVE ENOUGH ACID IN THE DISH!" is on view through September 2!

Photo: Bruce Kramer

[mblosangeles]

"Food for thought: chef Vinny Dotolo brings together two worlds at M+B" - Wallpaper* magazine

When M+B's Sonny Ruscha Granade approached chef Vinny Dotolo three months ago about curating a summer group show with a food theme, the James Beard Award-winner jumped at the opportunity. Dotolo has been collecting art for years; while he and his chef partner, Jon Shook, have long been integrating works by local artists into their restaurants. To wit: LA potter Shio Kusaka made the sconces for their West Hollywood pizza joint Jon & Vinny's and there is unique dishware by local ceramic star Adam Silverman in use at the culinary hot spot, Trois Mec.

‘I love that Adam is involved. Every year he's adding and changing stuff,’ says Dotolo. ‘The plates are intense and I think people don't always notice it, a lot of people don't even see the drawing.’

While the food is the main event at each of his restaurants, the art took centre stage at the packed opening for Dotolo's curatorial debut at M+B, 'Please Have Enough Acid in the Dish!'. What began with works by Kusaka and Wood – a petite watermelon pot and a small drawing of fruits and vegetables, respectively – grew into a massive multimedia affair with paintings, drawings, photography, sculpture, interactive drinks, and video by upstart and august LA talents. These include paintings by Alex Becerra, Joshua Nathanson, and Louise Bonnet as well as Ed Ruscha screenprints, a 2010 Charles Ray photograph of a quarter pounder drained of colour, and a pair of 2014 bacchanalian still-lifes against hypnotic, gridded backdrops from Charlie White.

‘There's so many different approaches here and 90 per cent of the work was made for the show,’ says Dotolo, who installed the wall works in a dense, salon-style with a forest of columns and plinths supporting the sculptures. ‘It's like the perfect summer group show and it really represents Los Angeles because it's all LA artists, which is one of the most important things.’

Other highlights include Awol Erizku's Leango, a saturated photo of a sculptural collage made from foodstuffs against a lipstick red background, Matthew Brandt's Two Big Macs sculpture of the titular sandwich trapped inside plexiglas boxes, and the interactive installation Flavor from Sean Raspet invited visitors to drink and rate his artificially flavored waters. Ana Prvacki's This is not an olive, a martini-making performance substituting kumquats from Ed Ruscha's studio orchard for the standard bar accoutrement, had people lining up for the potent cocktails.

Dotolo explains that the title for the show comes from a collage of his own handwritten kitchen notes, utilised for the front and back covers of an accompanying zine featuring recipes by the artists.

‘Most people might read that as a reference to LSD, but in kitchen terms it refers to something – whether it's lemon, vinegar, a pickle – that brings that acid tone to the dish. We've been known to apply heavy acid and a lot of fat to our dishes,’ he says. ‘The gallery thought that was really interesting and it's ironic they picked up on it without working in my kitchens because it's something I've always stressing to everyone. It's what keeps you wanting to keep eating.’

[kicksaddictny]

Vans x Chefs Jon Shook and Vinny Dotolo Collab on Breakthrough Kitchen Shoe Collaboration

Vans x Chefs Jon Shook and Vinny Dotolo Collab on Breakthrough Kitchen Shoe Collaboration

  Vans is proud to partner with acclaimed chefs and restaurateurs Jon Shook and Vinny Dotolo, visionaries of several popular Los Angeles-area restaurants, to release a six-piece assortment of footwear designed with the professional kitchen environment in mind. Made specifically for Shook and Dotolo’s Jon & Vinny’s, animal and Son of a Gun restaurants located in LA’s iconic Fairfax neighborhood,…

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[foodisthenewrock]

Alumni dinner. (at Animal Restaurant)

[scienceandfood]

Profile: Vinny Dotolo

Vinny Dotolo is one half of the culinary duo dubbed as "Kings of Dude Food". Alongside John Shook, the pair opened Animal, a meat-centric restaurant located in L.A.'s Fairfax Village. Following the success of Animal, the duo have since opened the equally acclaimed Son of a Gun, Trois Mec, and Petit Trois. Read more...

[fauve10]

Bon Appétit has released their annual list of nominees for America's Best New Restaurants of 2014. Included in this is Trois Mec, chef Ludo Lefebvre's tickets-only restaurant.

From the exterior, it doesn't look like much, a pizza parlor in a mini strip-mall adjacent to a gas station. This is easily one of the hottest tickets in town however. Every other Tuesday morning the tickets go on sale at 9 am. Upon calling at exactly 9 am one morning, I was lucky to score a foursome, that's $96.47 per person including tax and tip (wine/drink pairings not included), an additional $49 or $79 wine pairing is offered. Not fifteen minutes thereafter, I called back and they had been sold out.

Only open Monday through Friday, and with very limited seating (the space is tiny), the attention to detail is exceptional. None of us were drinkers and so we opted to try the non-alcoholic drink pairing which accompanied each course ($25). This elevated my dining experience to another level, truly exceptional were the teas and concoctions they presented us with, not to mention the way they complemented the food. They were like perfumes, I would go back just for them alone.

Everything is seasonal and so the menu changes accordingly. Forty-eight hours notice is asked for guests to inform of food allergies, or dietary restrictions which they will accommodate. Otherwise, it's a culinary adventure. Every single bite I had was unique, whether in presentation, flavor-profile pairing, or texture. Powdered vinegar dappled on a cube of fried tapioca pearls with passion fruit; buckwheat popcorn with vinegar and dijon mustard créme brûlée were just some of what we enjoyed, and those were just the "snacks". Though each course was diminutive, they made up for portion in flavor, and seven courses in, I was more than satiated. An additional two courses were offered in addition, but none of us could muster the stomach girth.

While there, a random gentleman wandered in off of the street in search of a slice of pizza. I wonder how often that happens? Who aimlessly meanders into pizza places arbitrarily anymore? This isn't a highly foot-trafficked area.

Just next door, Petit Trois  just opened its doors offering a "French bar experience." No reservations are taken, there is no phone, and tipping is just not done. With 21 bar seats and some standing room, it too is turning its nose up at the establishment and the way we are used to things being run. How very. Lefebvre is getting all subversive on us and shit. I like the way he rolls. 

[foodisthenewrock]

And the Beard Award goes to… #jbfa